Lasagne with Bean Sauce
Lasagne with bean sauce is a meatless baked pasta that uses chopped navy beans in place of mince. Mashing the beans up a little lets them thicken the tomato sauce and give it a hearty, meaty bite. The sauce takes only ten minutes on the stove, and the cottage cheese or ricotta layers keep the whole dish moist. It is an easy, budget-friendly dinner for four.
Instructions
Boil the lasagna noodles according to the package directions, then drain them and set them aside. Heat the oven to 180°C (350°F).
Warm the olive oil in a pan and sauté the minced garlic and onion until they soften and smell sweet.
Stir in the drained, chopped navy beans and cook them for 5 minutes.
Add the tomato sauce, tomato purée, tomato paste, oregano, basil and pepper. Cook for another 5 minutes so the flavors blend and the sauce thickens slightly.
In a 30 x 20 cm (13 x 9 in) baking dish, make a layer with half of the noodles, half of the bean sauce, half of the cottage cheese or ricotta and half of the mozzarella. Repeat with the remaining ingredients to make a second layer.
Sprinkle the Parmesan over the top.
Bake uncovered at 180°C (350°F) for 25 minutes. The lasagne is ready when the noodles are tender and the sauce is bubbling at the edges.
Make it personal.
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